DE QUESO RECIPES

Steps:

• Put the cilantro, onions and pickled jalapeno if using on a cutting board, and chop them into a rough mixture.
• Melt the butter in a large saucepan over medium heat. Add the flour, and stir until it is absorbed. Pour in the beer and milk; whisk constantly until the mixture comes to a simmer and thickens enough to coat the back of a spoon, about 5 minutes. Remove from the heat, and stir in the Monterey Jack until completely melted and smooth.
• Transfer the queso dip to a warmed serving dish, a fondue pot or a small slow cooker set to warm or low. Sprinkle the cilantro mixture on top, and sprinkle with a little chipotle powder if using. Serve with tortilla chips.

Steps:

• Cut the Poblano chile into 2" by 1/4" strips.
• Cut the onion into 2" by 1/4" strips.
• Finely chop the garlic.
• In a medium-hot pan, cook the onion and garlic until the onion starts to soften, about 4 minutes. Do not brown.
• Add the chiles and cook for another 4 minutes.
• Add the corn and cook for 2 minutes.
• Turn off the heat and add the cream. Stir to incorporate.
• Add the cheese and stir continually until the cheese is just melted.
• Check the salt and add salt if needed.
• Serve immediately on hot tortillas.